French · Dessert
Baked Cherry Custard
A rustic French-style baked custard, close kin to clafoutis, where whole cherries are nestled into a light vanilla egg batter and baked until just set with a tender, barely-sweet crumb. Served warm in individual dishes, it is simple farmhouse baking at its most honest.
$1
12 minsPrep
30 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
189Calories
5.6gProtein
5.7gFat
29.5gCarbs
22.5gSugar
1.7gFiber
66mgSodium
102mgChol
2.6gSat Fat
256mgPotassium
61mgCalcium
1mgIron
0.4mcgVitamin B12
5.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (160°C fan). Brush two 180ml ramekins or shallow bowls with the melted butter.
2
Scatter the pitted, halved cherries evenly across the base of the two dishes.
3
In a bowl, whisk the egg with the sugar until pale, then whisk in the milk and vanilla extract.
4
Sift the flour over the egg mixture and whisk gently until just smooth, taking care not to overbeat.
5
Pour the batter over the cherries, dividing evenly between the two dishes.
6
Place the dishes on a tray and bake for 28-32 minutes until the custard is puffed, set at the edges with a faint wobble in the centre, and lightly golden.
7
Remove from the oven and leave to cool for 10 minutes; the custard will deflate slightly and firm up as it cools.
8
Serve warm or at room temperature, directly from the baking dishes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150g150g Cherry, pitted, halved,
- 50g50g Egg, whisked,
- 65g65g Whole Milk,
- 22g22g Sugar White,
- 12g12g All Purpose Flour, sifted,
- 3g3g Vanilla Extract,
- 5g5g Butter, melted, for greasing,
